Ingredients

Directions

Preheat the oven to 140C. Cut the rind off the piece of pork and sprinkle with salt, unless the meat has been pre-salted (see Note), and a good grinding of black pepper.

Heat the oil in an enamelled cast-iron casserole pot and add the pork. Brown on all sides. Lower the heat and add the garlic, bay leaf, cloves, oregano and wine.

Cover tightly and put into the oven. Cook for about 1½ hours until the meat is fork-tender. Remove from the oven and lift the meat out on to a warmed platter.

Cover with foil and put back in the turned-off oven to keep warm. To make the sauce, put the casserole pot over a low heat and use a spatula to scrape any brownings from the sides of the pot into the liquid.

If there is less than about a cup of liquid in the pot, add a little more water. Strain into a small pot. If there is a lot of oil on the surface, skim some off, but leave behind a few spoonfuls to enrich the sauce.

Use a sharp knife to peel the oranges, including all the pith, then cut out the segments one by one, leaving the membranes and core behind.

Use your hand to squeeze the core over the pot of sauce to extract any remaining orange juice.

Bring the sauce to the boil, whisk to emulsify the oil, then taste and correct the seasoning. Drop in the orange segments.

Spoon some of the sauce and orange segments over the meat on the platter and put the rest into a sauceboat.

From the farm

From the sea

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